EP0366774B1 - Method and plant for production of a fat product based on milk fat - Google Patents
Method and plant for production of a fat product based on milk fat Download PDFInfo
- Publication number
- EP0366774B1 EP0366774B1 EP19890905807 EP89905807A EP0366774B1 EP 0366774 B1 EP0366774 B1 EP 0366774B1 EP 19890905807 EP19890905807 EP 19890905807 EP 89905807 A EP89905807 A EP 89905807A EP 0366774 B1 EP0366774 B1 EP 0366774B1
- Authority
- EP
- European Patent Office
- Prior art keywords
- fat
- cream
- concentrated
- temperature
- vegetable oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/02—Making thereof
- A23C15/06—Treating cream or milk prior to phase inversion
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0056—Spread compositions
Definitions
- the present invention relates to a method and a plant for production of a fat product based on milk fat.
- Butter is produced from cream which is pressurised, after which the cream is subjected to a controlled temperature treatment (ripening) during 12-15 hours. If the produced product is to be a soured cream butter, starting culture is added prior to the temperature treatment. From the ripening tank the cream is pumped to a butter churn or to a continuous buttering machine. During the churning process the fat drops collect to butter grains. The cream divides into two fractions, butter grains and butter milk. The butter milk has usually a fat content of 0.6%.
- the iodine value is a measure of the amount of unsaturated fatty acids in the milk and varies between the seasons of the year and with the geographic location.
- the iodine value in "Bregott" is usually 55-56 if unhardened soy bean oil is used as a vegetable oil.
- the amount of soy bean oil is then 20-30% of the total amount of fat.
- the amount of vegetable fat may not be higher without risk of damage to the product quality.
- the amount of fat that is left in the butter milk when producing "Bregott" may seem unimportant but represents in a plant of middle size hundreds of thousands of Swedish crowns.
- the present invention proposes a method and a plant for producing a fat product which is more economic than the known "Bregott" process.
- the method of the invention avoids churning, as did the method from the 1940's, but it is commercially viable having new advantages without the drawbacks of the earlier method.
- a method for production of a fat product based on milk fat wherein cream is concentrated to a fat content of 60 to 85% fat, at a temperature of 50 to 70°C, the concentrated cream is cooled to a temperature of 15 to 30°C, the cooled concentrated cream being stored for such a long time that the milk fat starts to crystalize, vegetable oil in an amount calculated to at least 25% of the amount of fat in the end product is added to the cooled concentrated cream, and phase reversal is carried out at a temperature of 8 to 15°C and is achieved without churning by cream and vegetable oil mixture being cooled in at least two steps with gentle working between the cooling steps, the entire mixture being converted into fat product which is packaged.
- the maximal amount of vegetable oil when carrying through the method according to the invention is suitably 50% of the amount of fat in the end product.
- a fat product produced according to the method of the invention comprises fats with a high amount of unsaturated fatty acids, which is preferable from a nutrition point of view.
- the iodine value of the obtained fat product should preferably be between 58-70, with advantage 62-66. If the used oil is soy bean oil this means that between 25 and 40% of the fat in the fat product consists of oil. Within the desired limits for the iodine value of the fat product the amount of vegetable oil will be 5-10% higher than the amounts in the traditionally produced "Bregott".
- the iodine value in the obtained fat product will vary with the chosen oil.
- the different oils have different melting points and the selected amount of oil will depend on the influence of the oil on the consistency and spreadability of the fat product.
- the iodine value of the vegetable oil influences the amount of unsaturated fatty acids into the fat product such that the higher the content of unsaturated fatty acids in the oil the higher the content in the fat product will be and a better product with a higher nutritional value will be obtained.
- the method according to the invention is with advantage carried through in such a way that the addition of vegetable oil takes place in two steps. At that 70-90% of the vegetable oil is added in a first step and 10-30% in a second step.
- phase reversal is carried through at a temperature of 8-15°C in scraper coolers and pin rotors.
- the phase reversal preferably takes place by cooling and gently working in at least two steps.
- the first step the mixture is cooled from 18-24°C to 12°C, at which temperature the mixture is worked carefully.
- the phase reversal is started and at the same time still more fat crystallises. During the crystallisation heat is given off and the working also adds some heat.
- the temperature of the mixture rises ⁇ 2°.
- the second step of the cooling the mixture is cooled to 8-10°. Some further crystals are formed and heat is given off. The end temperature will be ⁇ 1°C higher than the temperature after the cooling step.
- a plant for production of a fat product based on milk fat starting from highly concentrated cream comprises a cooler to cool cream to a temperature of 15-30°C, a tank for storing the highly concentrated cream, a device for mixing the highly concentrated cream with vegetable oils, salt and aroma substances, a phase reversal unit comprising means for cooling and mixing of the mixture and a packaging plant.
- the plant is with advantage designed such that the cooler consists of a plate heat exchanger, in which the cream is cooled with water and the tank which is used for storing of the concentrated cream is usually provided with water cooling.
- the phase reversal unit usually comprises two cooling steps, which each consists of one or more cooling drums and one or more pin rotors, which units are connected in series.
- Cream with a fat content between 30-50% which is high pasteurised (80-115°C) is concentrated to a fat content of 60-85% fat.
- the concentration usually takes place in a centrifugal separator, but may also take place by membrane separation. After the concentration the fat content of the cream is controlled and the cream is standardised to a desired value (by addition of skim milk). If the concentration takes place by way of centrifugal separation the cream has suitably a temperature of 50-70°.
- the concentrated cream is cooled to a temperature of 15-30°C by flowing concurrently in tube or plate heat exchangers with water as a cooling medium. After the cooling the cream is stored during such a long time that the milk fat starts to crystallise.
- the storage tank is with advantage water cooled in order to secure that the temperature is kept sufficiently low.
- the cream is stored up to 20 hours.
- the temperature during the storing depends on the fat content of the milk.
- the temperature must consequently be adjusted such that the risk for spontaneous phase reversal is as little as possible.
- the cream is pumped further to be subjected to mechanical working during cooling in order to achieve a phase reversal.
- the cream Prior to this treatment the cream is mixed with unhardened, vegetable oil of a desired kind.
- the mixing may take place by injection of the oil by way of dosing pumps of a suitable kind in the pipes leading to the phase reversible unit or by mixing the oil and the cream in a mixing tank.
- soy bean oil is used, but other oils may also be used as for example rape seed oil, turnip seed oil, and sunflower oil as well as mixtures of these oils.
- rape seed oil rape seed oil
- turnip seed oil and sunflower oil
- mixtures of these oils a culture destillate which gives the end product a character of bacteriologically soured butter.
- the addition of vegetable oil with advantage takes place in two steps.
- the phase reversal is carried through by making the mixture of cream and vegetable oil mixture pass a unit comprising scrape coolers and mixers of the type which are used when producing margarine. This unit is described further in Fig. 2.
- the mixture is kept at a temperature of 11-15°C, with advantage 12-14°C.
- the fat in the cream-vegetable oil mixture slowly crystallises.
- the cooling is adjusted to the crystallisation in such a way that the temperature of the mixture is kept uninfluenced of the heat released during the crystallisation.
- FIG. 2 there is shown in more detail an embodiment of a unit in which the phase reversal may take place.
- This unit consists of two cooling drums and two pin rotors. After the cool storage the concentrated cream is mixed with the largest part (70-90%) of the vegetable oil. Salt and aroma substances are also added. The mixture is brought to pass a cooling drum, in which the temperature is lowered to 12°C, and a first and second pin rotor. The speed of the cooling drum and the pin rotor is kept low such that the product should not be overworked. When the product has passed the second pin rotor it is mixed with the remaining amount of cooled oil (10-30%) and is brought to pass the second cooling drum.
- products may be obtained with a varying mixture of fat, see the table below.
- the concentration of the cream depends on the desired amount of the vegetable fat in the end product. If one desires a low content of vegetable oil the cream is concentrated to a higher degree than if more vegetable oil is to be used.
- the amount of vegetable oil may be increased from 25 to 30%, which also gives a saving in the million class, since vegetable oil is cheaper than milk fat.
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Dairy Products (AREA)
- Edible Oils And Fats (AREA)
- General Preparation And Processing Of Foods (AREA)
- Feed For Specific Animals (AREA)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SE8801743A SE8801743L (sv) | 1988-05-09 | 1988-05-09 | Saett och anlaeggning foer framstaellning av en fettprodukt baserad paa mjoelkfett |
SE8801743 | 1988-05-09 |
Publications (2)
Publication Number | Publication Date |
---|---|
EP0366774A1 EP0366774A1 (en) | 1990-05-09 |
EP0366774B1 true EP0366774B1 (en) | 1993-04-07 |
Family
ID=20372275
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP19890905807 Expired - Lifetime EP0366774B1 (en) | 1988-05-09 | 1989-05-05 | Method and plant for production of a fat product based on milk fat |
Country Status (10)
Country | Link |
---|---|
EP (1) | EP0366774B1 (sv) |
AU (1) | AU615071B2 (sv) |
DE (1) | DE68905898T2 (sv) |
DK (1) | DK166986B1 (sv) |
FI (1) | FI103254B1 (sv) |
IE (1) | IE63220B1 (sv) |
NO (1) | NO179231C (sv) |
NZ (1) | NZ229047A (sv) |
SE (1) | SE8801743L (sv) |
WO (1) | WO1989010700A1 (sv) |
Families Citing this family (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DK171699B1 (da) * | 1991-05-08 | 1997-04-01 | Apv Pasilac As | Fremgangsmåde til fremstilling af et smørlignende madfedt |
EP0613620A3 (en) * | 1993-03-03 | 1995-03-22 | Dairygold Tech Ltd | Process for the production of butter-like spreadable fat. |
US6916499B1 (en) | 1999-10-18 | 2005-07-12 | Land O'lakes, Inc. | Method of forming a light butter |
US7279191B2 (en) | 2002-08-16 | 2007-10-09 | Land O'lakes, Inc. | Method of forming a non-fractionated, room temperature pourable butter |
PL1688044T3 (pl) * | 2005-02-08 | 2012-07-31 | Dragsbaek As | Podobny do masła nabiałowy produkt do smarowania i sposób jego wytwarzania |
US11129393B2 (en) * | 2013-08-27 | 2021-09-28 | Land O'lakes, Inc. | System and method for producing concentrated cream |
EP3906784A1 (de) | 2020-05-06 | 2021-11-10 | DMK Deutsches Milchkontor GmbH | Streich- oder schneidbare lebensmittel |
AU2022245289A1 (en) | 2021-03-26 | 2023-09-21 | Arla Foods Amba | Novel milk fat globule concentrate, method of production, and food products containing it |
EP4344551A1 (en) | 2022-09-28 | 2024-04-03 | Arla Foods amba | Novel method of producing butter-like products and the obtainable butter-like products |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US1977927A (en) * | 1934-02-23 | 1934-10-23 | Milk Processes Inc | Process of making butter |
US2461117A (en) * | 1942-03-07 | 1949-02-08 | Separator Ab | Method of producing butter by cooling cream of high concentration |
SE378169B (sv) * | 1967-03-31 | 1975-08-25 | I T H Olsson | |
SE428258B (sv) * | 1978-01-25 | 1983-06-20 | Svenska Mejeriernas Riksforeni | Sett att kontinuerligt tillverka ett smorliknande matfett |
SE423475B (sv) * | 1980-10-29 | 1982-05-10 | Vni Ex K I Prodovolst | Anordning for framstellning av smor |
-
1988
- 1988-05-09 SE SE8801743A patent/SE8801743L/sv unknown
-
1989
- 1989-05-05 AU AU35736/89A patent/AU615071B2/en not_active Ceased
- 1989-05-05 DE DE8989905807T patent/DE68905898T2/de not_active Expired - Fee Related
- 1989-05-05 IE IE147889A patent/IE63220B1/en not_active IP Right Cessation
- 1989-05-05 WO PCT/SE1989/000256 patent/WO1989010700A1/en active IP Right Grant
- 1989-05-05 EP EP19890905807 patent/EP0366774B1/en not_active Expired - Lifetime
- 1989-05-09 NZ NZ22904789A patent/NZ229047A/xx unknown
-
1990
- 1990-01-08 FI FI900089A patent/FI103254B1/sv not_active IP Right Cessation
- 1990-01-08 NO NO900078A patent/NO179231C/no not_active IP Right Cessation
- 1990-01-08 DK DK003790A patent/DK166986B1/da not_active IP Right Cessation
Also Published As
Publication number | Publication date |
---|---|
DE68905898T2 (de) | 1993-07-15 |
AU615071B2 (en) | 1991-09-19 |
DK3790D0 (da) | 1990-01-08 |
NO179231B (no) | 1996-05-28 |
NO900078L (no) | 1990-01-09 |
SE8801743L (sv) | 1989-11-10 |
DK3790A (da) | 1990-01-08 |
SE8801743D0 (sv) | 1988-05-09 |
NO900078D0 (no) | 1990-01-08 |
AU3573689A (en) | 1989-11-29 |
NZ229047A (en) | 1991-10-25 |
FI900089A0 (fi) | 1990-01-08 |
DK166986B1 (da) | 1993-08-16 |
NO179231C (no) | 1996-09-04 |
FI900089A (fi) | 1990-01-08 |
DE68905898D1 (de) | 1993-05-13 |
FI103254B (sv) | 1999-05-31 |
EP0366774A1 (en) | 1990-05-09 |
WO1989010700A1 (en) | 1989-11-16 |
FI103254B1 (sv) | 1999-05-31 |
IE891478L (en) | 1989-11-09 |
IE63220B1 (en) | 1995-04-05 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Haighton | Blending, chilling, and tempering of margarines and shortenings | |
US4107343A (en) | Whippable emulsion stable at room temperature | |
US4425369A (en) | Cheese-containing composition for dessert making and process for producing the same | |
EP0366774B1 (en) | Method and plant for production of a fat product based on milk fat | |
US20050042333A1 (en) | Frozen aerated products and methods for preparation thereof | |
EP0427312A1 (en) | Spread | |
EP0385542B1 (en) | Process for the preparation of a low calorie butter spread and products obtained by said process | |
EP0480531A1 (en) | Method for preparing a spread containing lactoprotein and/or vegetable protein and thickener and installation for use with this method | |
US6171624B1 (en) | Water-in-oil spread with water base fruit composition | |
JPS6344841A (ja) | 高粘性水中油型乳化物の製造法 | |
US4959239A (en) | Process for preparing an edible dispersion | |
AU1786392A (en) | A process for producing a butter-like food fat | |
EP0185631B1 (en) | Method for preparing a low caloric spread having a relatively high content of milk fat | |
EP0385541B1 (en) | Butter containing spread and process for preparation thereof | |
CN107853408A (zh) | 一种耐冷冻油脂组合物及其制备方法和用途 | |
CA1340539C (en) | Cream, churned product made therefrom and method of manufacturing them | |
EP0500673B1 (en) | Edible-fat product with low fat content, and method for the production thereof | |
EP0045158A1 (en) | Process for thickening and stabilizing oil in water emulsions containing milk solids and emulsion stabilizer for use therein | |
US5075125A (en) | Process for manufacturing low calorie butter and butter substitutes | |
EP0376407B1 (en) | Butter containing spread and method for the preparation thereof | |
EP0627884A1 (en) | Low fat spread | |
IE921956A1 (en) | Butterfat-based edible fat product and process for the¹production thereof | |
Varnam et al. | Butter, margarine and spreads | |
AU6000694A (en) | Low fat spread with non-proteinaceous crystal inhibitors | |
EP0169617B2 (en) | Method for preparation of fat-continuous dispersion |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PUAI | Public reference made under article 153(3) epc to a published international application that has entered the european phase |
Free format text: ORIGINAL CODE: 0009012 |
|
17P | Request for examination filed |
Effective date: 19891218 |
|
AK | Designated contracting states |
Kind code of ref document: A1 Designated state(s): DE FR GB IT NL SE |
|
17Q | First examination report despatched |
Effective date: 19910801 |
|
GRAA | (expected) grant |
Free format text: ORIGINAL CODE: 0009210 |
|
AK | Designated contracting states |
Kind code of ref document: B1 Designated state(s): DE FR GB IT NL SE |
|
ITF | It: translation for a ep patent filed |
Owner name: BARZANO' E ZANARDO MILANO S.P.A. |
|
REF | Corresponds to: |
Ref document number: 68905898 Country of ref document: DE Date of ref document: 19930513 |
|
ET | Fr: translation filed | ||
PLBE | No opposition filed within time limit |
Free format text: ORIGINAL CODE: 0009261 |
|
STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: NO OPPOSITION FILED WITHIN TIME LIMIT |
|
26N | No opposition filed | ||
EAL | Se: european patent in force in sweden |
Ref document number: 89905807.7 |
|
REG | Reference to a national code |
Ref country code: GB Ref legal event code: IF02 |
|
PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: NL Payment date: 20030423 Year of fee payment: 15 |
|
PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: GB Payment date: 20030430 Year of fee payment: 15 |
|
PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: FR Payment date: 20030520 Year of fee payment: 15 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: GB Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20040505 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: NL Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20041201 |
|
GBPC | Gb: european patent ceased through non-payment of renewal fee |
Effective date: 20040505 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: FR Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20050131 |
|
NLV4 | Nl: lapsed or anulled due to non-payment of the annual fee |
Effective date: 20041201 |
|
REG | Reference to a national code |
Ref country code: FR Ref legal event code: ST |
|
PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: SE Payment date: 20060530 Year of fee payment: 18 |
|
PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: IT Payment date: 20060531 Year of fee payment: 18 |
|
PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: DE Payment date: 20060630 Year of fee payment: 18 |
|
EUG | Se: european patent has lapsed | ||
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: DE Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20071201 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: SE Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20070506 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: IT Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20070505 |